Pumpkin Cacao Brownies

Cauliflower Fudge Cacao Brownie

Pumpkin and chocolate together are a match made in heaven. This fall recipe combines the crunchy texture of pumpkin brownies with a chocolate-based batter that includes Tribal Moon Cacao Nibs (or your favourite chocolate chips)  along with espresso powder for an interesting fall twist. This version of pumpkin brownies is quick and easy to prepare, but tastes gourmet! 😄😄😄


  • 1 cup unsalted butter, cut into pieces
  • 3 cups Tribal Moon Cacao 
  • 3 large eggs
  • 1 cup plus 2 Tbsp. granulated sugar
  • 2 tablespoons espresso coffee
  • 1 tablespoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt, divided
  • 1 can pumpkin
  • 1/2 cup heavy cream
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup Tribal Moon Cacao nibs


  1. Preheat the oven to 350 degrees. Fill a double boiler halfway with water, and place over medium heat. Bring to a boil, then reduce the heat and simmer. In a double boiler over simmering water, combine Tribal Moon Cacao and butter. Cook for 5-6 minutes or until melted. Remove from heat; cool for 10 minutes.
  2. In a large bowl, beat 3 eggs and 1 cup granulated sugar together until thick. Add 2 tablespoons espresso powder and 1 tablespoon vanilla extract to a warm chocolate mixture and stir. Slowly mix the chocolate mixture into the egg mixture.
  3. Spread butter on the bottom and sides of a 13- x 9-inch baking pan. Cut a piece of parchment paper to fit the bottom and sides of the pan, then fold it in half lengthwise and cut out a rectangle large enough to extend over 2 to 3 inches on all sides. Unfold parchment paper, coat with flour, and fit into the pan.
  4. Sift together flour, baking powder, and salt. Whisk into the chocolate mixture. Separate ¼  of the batter into a separate bowl. Pour into the prepared pan remaining batter and spread evenly.
  5. Mix together pumpkin, light brown sugar, heavy cream and spices. Pour over the pumpkin mixture in the pan and top with reserved brownie batter. Swirl the batter gently three times in one direction and three times in the opposite direction with a knife or the end of a wooden spoon.
  6. Bake at 350° for 45 to 50 minutes, or until a wooden pick inserted in the centre comes out with a few moist crumbs clinging to it. Cool completely on a wire rack (about 2 hours). Lift the brownies from the pan and remove the parchment paper that lined the bottom. Gently cut brownies into 24 squares with a knife, using the parchment paper as handles.


Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun